The Sweetest Thing

We’ve got you covered this issue with great recipes for gingerbread and sugar cookies. But don’t stop there! Invite these other classic cookies to join your party.


Photos by Kate Sears

Light and Fluffy Coconut Macaroons

armagazine.com/fluffy-coconut-macaroons

SUBMITTED BY | Mms PREP | 15 min COOK | 20 min READY IN | 50 min (includes cooling) MAKES | 20

RATING *****
16 reviews

  • 2 large egg whites
  • 1∕2 teaspoon almond extract
  • 1 (7-ounce) package sweetened shredded coconut
  • 1∕3 cup sugar
  • 3 tablespoons flour
  • 1∕8 teaspoon salt

  • Preheat oven to 325°F. Grease a large cookie sheet.
  • Whisk egg whites in a bowl until frothy, then stir in almond extract. Mix together coconut, sugar, flour, and salt in a large bowl. Gently stir egg mixture into coconut mixture to form a batter. Drop tablespoons of dough 11∕2 inches apart onto prepared cookie sheet.
  • Bake until edges start to brown, 18 to 20 minutes. Transfer to a wire rack to cool, about 15 minutes.

PER 2-COOKIE SERVING 138 CAL; 7.1g FAT (6.2g SAT); 1.5g PRO; 17.9g CARB; 1g FIBER; 92mg SODIUM; 0mg CHOL

Mocha Walnut Cookies

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“A mocha version of the classic chocolate chip cookie.” —CARMELA SAGENDORF

SUBMITTED BY | Carmela Sagendorf PREP | 30 min COOK | 12 min READY IN | 2 hr (includes chilling and cooling) MAKES | 32

RATING****1/2
10 reviews

  • 2 cups semisweet chocolate chips (12 ounces)
  • 2 tablespoons instant coffee powder
  • 2 teaspoons hot water
  • 1 1∕4 cups flour [From our kitchen: If you prefer thicker, less-crispy cookies, add 1∕2 cup more flour.]
  • 3∕4 teaspoon baking soda
  • 1∕2 teaspoon salt
  • 1 stick butter, softened
  • 1∕2 cup white sugar
  • 1∕2 cup packed brown sugar
  • 1 large egg
  • 1∕2 cup chopped walnuts [From our kitchen: Pecans are good in these, too.]

  • Preheat oven to 350°F. Arrange racks in upper and lower thirds of oven.
  • Melt 1∕2 cup chocolate chips in a double boiler, stirring until smooth. Cool to room temperature.
  • Dissolve coffee powder in hot water in a small bowl. Stir together flour, baking soda, and salt in a bowl. Beat butter, sugars, and coffee in a separate bowl until creamy, then stir in egg and melted chocolate, mixing well. Gradually stir in flour mixture, remaining 1 1∕2 cups chocolate chips, and nuts. Chill, covered, at least 1 hour and up to 8 hours (overnight).
  • Roll dough into 1 1∕4-inch balls and arrange 2 inches apart on 2 ungreased cookie sheets. Bake, switching position of sheets halfway through baking, until set but still soft, 10 to 12 minutes. Let stand 2 to 3 minutes on sheets before transferring to wire racks to cool, about 15 minutes.

PER 2-COOKIE SERVING 257 CAL; 14.6g FAT (7.7g SAT); 2.9g PRO; 33g CARB; 1.7g FIBER; 186mg SODIUM; 26.9mg CHOL

Cranberry-Cornmeal Linzer Cookies

armagazine.com/cranberry-cornmeal-linzer-cookies

“This recipe combines two Wisconsin favorites: cranberries and cornmeal.” —LARKSPUR

SUBMITTED BY | Larkspur PREP | 1 hr COOK | 20 min READY IN | 5 hr, 20 min (includes chilling) MAKES | 32

RATING*****
6 reviews

FOR DOUGH

  • 1 1∕2 sticks butter, softened
  • 3∕4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1∕2 cups flour
  • 1∕2 cup cornmeal
  • 1 teaspoon baking powder
  • 1∕4 teaspoon salt

FOR FILLING

  • 1 1∕4 cups fresh or frozen cranberries (4.7 ounces)
  • 1∕2 cup sugar
  • 1∕2 cup water
  • 1 1∕2 tablespoons butter
  • 1 1∕2 tablespoons lemon juice

  • Make dough: Beat together butter and sugar in a bowl with an electric mixer on medium speed until creamy. Beat in egg and vanilla until combined.
  • Mix together flour, cornmeal, baking powder, and salt in another bowl. Stir into butter mixture until just combined. Form dough into a disk, wrap in plastic wrap, and chill until firm, at least 4 hours and up to 8 hours (overnight). [From our kitchen: The dough freezes well in an airtight container up to 1 month.]
  • Make filling: Bring all ingredients to a boil, covered, in a small saucepan. Boil, uncovered, stirring occasionally, until berries have collapsed and mixture is very thick, 7 to 10 minutes. Force cranberry mixture through a fi ne-mesh sieve into a bowl, discarding solids. Let cool about 30 minutes.
  • Preheat oven to 350°F. Lightly grease 2 cookie sheets.
  • Roll out half of dough 1∕8 inch thick on a floured work surface with a floured rolling pin. Cut out rounds with a floured 2 1∕2-inch round cookie cutter (or round and fluted) and arrange 1 inch apart on 1 prepared cookie sheet. Bake in middle of oven until edges are lightly browned, 10 to 12 minutes. Transfer to wire racks to cool, 10 to 15 minutes.
  • Roll out remaining dough and cut out rounds. Then cut out centers of rounds with a smaller round or star-shaped floured cookie cutter. Bake and cool.
  • Spread solid cookies with 1∕2 teaspoon filling, then top with cut-out rounds.

[From our kitchen: These are best if frozen up to 2 weeks ahead and thawed before serving. If served fresh, they’ll stay crisp for about 2 hours; after that, they’ll soften up.]

PER 2-COOKIE SERVING 205 CAL; 10.3g FAT (6.3g SAT); 2.1g PRO; 26.9g CARB; 1g FIBER; 162mg SODIUM; 37mg CHOL

White Chocolate Macadamia Nut Cookies IV

armagazine.com/white-chocolate-macadamia-cookies

“I made these for the first time this past Christmas, and they have become the family’s new favorite cookie. The white chocolate gives them a rich taste. I guarantee you will love them.” —MAUREENBURR

SUBMITTED BY | MaureenBurr PREP | 30 min COOK | 16 min READY IN | 1 hr (includes cooling) MAKES | 5 dozen

RATING****1/2
490 reviews

  • 1 stick butter, softened
  • 3∕4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1∕4 cups flour
  • 1∕2 teaspoon baking soda
  • 1∕2 teaspoon salt
  • 8 ounces white chocolate, chopped [From our kitchen: You can substitute 1 1∕2 cups white chocolate chips. But either way, get top-quality chocolate—it makes a big difference in the taste!]
  • 1 (6.5-ounce) jar macadamia nuts, chopped

  • Preheat oven to 375°F. Arrange racks in upper and lower thirds of oven.
  • Beat together butter and sugar in a bowl with an electric mixer on medium speed until creamy, then stir in egg and vanilla. Stir together flour, baking soda, and salt in another bowl, then stir into butter mixture. Stir in white chocolate and nuts. Drop heaping teaspoons of dough 1 1∕2 inches apart on 3 ungreased cookie sheets.
  • Bake in 2 batches (2 sheets in first batch, switching position halfway through baking, and the other sheet by itself in middle of oven) until lightly browned, 8 to 10 minutes. Transfer to wire racks to cool, about 15 minutes.

PER 2-COOKIE SERVING 153 CAL; 10.4g FAT (4.2g SAT); 1.7g PRO; 14.4g CARB; 0.6g FIBER; 114mg SODIUM; 15.8mg CHOL

Chocolate Crinkles II

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“Chocolate cookies coated in powdered sugar…very good!” —INGRID

SUBMITTED BY | Ingrid PREP | 40 min COOK | 25 min READY IN | 5 hr, 30 min (includes chilling and cooling) MAKES | 6 dozen

RATING****1/2
1,086 reviews

  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1∕2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1∕2 teaspoon salt
  • 3∕4 cup powdered sugar

  • Mix together cocoa, granulated sugar, and oil in a bowl. Beat in eggs 1 at a time, then stir in vanilla. Combine flour, baking powder, and salt in another bowl, then stir into cocoa mixture. Cover and chill at least 4 hours and up to 8 hours (overnight).
  • Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
  • Put powdered sugar in a bowl. Form rounded tablespoons dough into 1-inch balls. Roll in powdered sugar and arrange 1 1∕2 inches apart on prepared cookie sheets.4 Bake cookies, 1 sheet at a time, in middle of oven until puffed and dry, about 12 minutes. Let stand 2 minutes on sheet before transferring to wire racks to cool, about 15 minutes.

PER 2-COOKIE SERVING 120 CAL; 4.1g FAT (0.5g SAT); 1.9g PRO; 20g CARB; 1.1g FIBER; 61mg SODIUM; 21mg CHOL


Shortbread Cookies II

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From our kitchen: Seventy might seem like an awful lot of cookies, but they’re ideal cookie-jar cookies. They keep improving in flavor, and are great for gifting!

SUBMITTED BY | Sally PREP | 20 min COOK | 12 min READY IN | 55 min MAKES | 70

RATING****1/2
574 reviews

  • 4 sticks butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 4 cups flour

  • Preheat oven to 350°F. Arrange racks in upper and lower thirds of oven.
  • Beat butter and sugar in a bowl with an electric mixer until light and fluffy, about 5 minutes. Stir in vanilla and flour until well combined. Pat out half of dough into a 12x10-inch rectangle (about 1∕8 inch thick) with floured fingertips on an ungreased cookie sheet. Cut into 35 (1 1∕4x2 1∕4-inch) pieces with a floured knife (don’t separate them). Prick each several times with a fork. Repeat with remaining half of dough on another ungreased cookie sheet. [From our kitchen: If you want your cookies in wedges, divide dough into 8 portions. Pat 4 into 6-inch rounds (1∕8 inch thick) on an ungreased cookie sheet, 1 inch apart. Cut each into 12 triangles with a floured knife. Do not separate. Prick each several times with a fork and crimp edges with floured fingertips. Repeat with remaining dough on a second ungreased baking sheet.]
  • Bake in upper and lower thirds of oven, switching positions of sheets halfway through, until edges are pale golden, 10 to 12 minutes.
  • While cookies are still hot, recut along same lines. Let stand on cookie sheet 5 minutes before transferring to wire racks to cool.

[From our kitchen: We dipped our cookies in chocolate (1 bag of good-quality chips does the trick); for the cover, we also sprinkled them with crushed peppermint candies and nonpareils. Baked shortbread, layered between wax paper in an airtight container, keeps at room temperature up to 3 weeks, or frozen up to 1 month.]

PER 2-COOKIE SERVING 168 CAL; 10.7g FAT (6.7g SAT); 1.6g PRO; 16.7g CARB; 0.4g FIBER; 84mg SODIUM; 27.9mg CHOL